How to Store Dry Herbs Properly
Adding herbs to your regular meals is a terrific way to improve them. They can give common meals new flavors and hues. When herbs are in abundance, freeze and dry them so you can use them later. Here are some ways to store dry herbs.
Equipment
- medium bowl
- glass jar
- salad spinner
Ingredients
- 3.5 ounces mint fresh
Instructions
- First wash and dry the herb: Add the mint to a bowl of water and gently swish it around. After rinsing, you can either use a salad spinner to remove excess water before patting dry or go straight to patting dry.
- Then, allow the mint to air-dry for an additional 30 to 60 minutes before using the dehydrator.
- Second: Remove the mint leaves from the stems and set aside. Place the leaves in a single layer across your dehydrator tray, leaving enough space between them for air to circulate.
- Air drying: After rinsing and patting dry the fresh mint, arrange it in a bouquet and tie it together with twine or string at the base of the stems.
- Next, hang the bouquet somewhere warm and well-ventilated, away from direct sunlight.
- Finally, allow the mint to dry for a few days to a week, or until it is dry and 'crumbly' to the touch.
- Storage Note: You can store the dry mint leaves whole,crumbled, or powdered in a cool, dark place for up to 12 months.
Notes
To test the freshness of your dried herbs,crush them in your palm.They're great if you notice a strong herb scent and will continue to add flavor.
Herbs have different shelf lives, ranging from one to three years depending on the herbs. While properly dried and stored herbs will never go bad, they will lose potency over time and should be replaced.
Utilize entire herbs, such as bay leaves, at the beginning of cooking because it takes longer for the taste to develop while they are whole. The aroma is released when the herb leaves are chopped because the cells are split open. It's better to use chopped herbs right before serving.